I made Cabernet-Braised Short Ribs with Dried Apricots today, from Sunset magazine. It was delicious. It was incredibly easy to make, requiring only the chopping of one onion and a few cloves of garlic (no carrots or celery, thanks god, I’m quite tired of short ribs braised with carrots & celery). The apricots melted into the sauce, making it a bit too sweet (next time I’ll reduce the apricots by a third), but delicious nonetheless.
Well worth trying – specially now that short ribs tend to be on sale every couple of weeks.
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